Saturday, February 14, 2015

GIANT RIVER PRAWN IN RED GRAVY (GALDA CHINGDI) WITH MUSTARD AND PANCH PHODON

GIANT RIVER PRAWN IN RED
GRAVY (GALDA CHINGDI) WITH MUSTARD AND
PANCH PHODON

This is a very common dish except, a panch phodon tempering
is used and red floating oil is maintained instead of a typical creamy
yellowish gravy. Oil used here is at my
disposal it can be as low as 1 tbsp to several tbsp.

The gravy, oily red or creamy yellow, will depend on the
ratio of oil and turmeric. (Of course in many recipes other creaming agents like
posto paste, coconut paste, almond or cashew paste is used.

RECIPE :

This recipe is same
as most mustard prawn recipe except that turmeric is kept low to prevent emulsification
of oil and the red pigment is dispersed in floating oily phase. It gives the
shiny red colour on the gravy.

It is important that the prawn must be cooked with scales on
or at least the scales are available for use separately.

INGERIDIENTS

4 giant rive prawns ( Golda chingDi in bong)

Mustard oil 1 to 2 tbsp

Mustard oil 1 tsp ( separate use)

Panch phodon 1 level tsp

Turmeric 1/4th tsp

Mustard paste of 1 and 1/2 tbsp seeds , ground , soaked in water and filtered to discard the husk.

Sugar half tsp

Green chili 4-6

Red chili powder ½ tsp or more

Salt

PROCESS

Mix filtered mustard slurry with turmeric and red chili
powder keep aside . (IMP: if you are using Indian or Korean Mustard powder or
home ground , dry mustard powder, it must be soaked in water for 30 min at least
to avoid bitter taste )

Make up the slurry with 200 ml water

PRAWNS .de-veined, washed clean and kept aside. ( they must
be with head – skin and tail skin on.).
If you don’t want to serve the head , after cooking, remove the head and munch
later)

In a Kadhai ( pan) , pour oil and warm up ( not heating to
smoking ) and add the panch phodon and green chili, Heat for few minutes till the green chili changes color.

add the mustard slurry, salt and sugar.

Add the prawns and continue heating on low flame , with flicking the prawns , The tail and head
scale will turn red

Bring to boil and continue boiling for 3-5 min , with a cover
. In between turn the prawns .

Add the balance raw mustard oil and switch off

Done , eat with hot
rice

IMPORTANT TIPS .. I you want make it creamy and thick, increase the turmeric to 1 tsp and may be more You can also use Tiger prawns and the chapDa prawns, but skin must be there for the color . How to de-vein the prawns with scales on message me .